Fresh Salsa
4 medium tomatoes (or 6 roma tomatoes)
1-3 jalapeno peppers (depending on how hot you want your salsa, I used 1 and it was mild)
4 scallions (green onions)
2 small cloves of garlic
1/2 cup unpacked cilantro
juice from two key limes
1/4 - 1/2 teaspoon fine grain salt (depending on your taste)
1. Quarter the tomatoes. If you want a thicker salsa, remove the seeds, if not, leave the seeds.
2. Seed and roughly chop the jalapenos.
3. Roughly chop the scallions, garlic and cilantro.
4. Put all the chopped ingredients along with the lime juice and salt into a food processor.
5. Pulse the mixture until it's the consistency that you like.
6. Immediately serve or refrigerate and use within a week.
